Introducing Aimée Hohls - Class of 2021

Aimee Hohls

1. What inspired you to enrol at Jackie Cameron School of Food & Wine?

The Coronavirus has changed many people’s lives in both negative and positive ways. Without COVID-19 I do not think I would ever have taken the leap in perusing my passion for food at Jackie Cameron School of Food & Wine. I spent 2020 studying a BA Humanities degree at the University of Pretoria. When lockdown was enforced, I came home to Hilton where I spent most of my time studying online. During my unexpected time at home my mom and I had important conversations about where I could see myself going in my life, after completing my degree. I never looked forward to these conversations because I could never answer any of her questions about what career I could see myself in after studying a degree focusing on visual culture and marketing. We had been exploring the idea of my studying at Jackie Cameron School of Food & Wine after my degree because my passion for food has been blatantly obvious throughout my life. But, as lockdown continued, returning to university became more and more uncertain. Due to this, I kept asking myself – why am I delaying my dream and continuing this degree if it is not what I am passionate about - nor can see myself being fulfilled in a career with anything I have studied? Within the three days before the 18-month diploma began, I deregistered from ‘Tuks’ and enrolled at Jackie Cameron School of Food & Wine. It was an impulsive decision based on instinct and knowledge of myself, but I have never been more certain of a decision in my life.

2. What is your reason for choosing a career in the culinary industry?

I have been passionate about food ever since I can remember. Every birthday, my family would give me all sorts of pink baking and cooking utensils, which I have treasured. Since matriculating in 2018, I have explored several different options for my life - I spent 2019 on exchange in America, and in 2020 I finished my first year of a BA Humanities degree at ‘Tuks’. I never felt truly fulfilled in either space. Looking back - it was always so obvious that I should have been pursuing my passion for food. In America, the way I showed my appreciation of the people around me was by cooking meals for them. And I shared my culture by preparing different South African meals for, and with, them. It brought me such joy and fulfilment to be able to share that part of myself with those around me. When I was studying at ‘Tuks’, the best part of my day was going back to ‘res’ to cook a curry or pasta dish for myself. For others, cooking for themselves was a big headache that was usually bypassed by ordering a takeaway. I am a creative person so cooking and baking is a joyful process for me - a way in which my creativity can thrive. Food has always given me fulfilment and it has become the way I share parts of myself with those around me. I believe being able to share your passion with those around you is one of the most fulfilling things one can do.

3. What are you hoping to achieve here?

Through my journey at Jackie Cameron School of Food & Wine, I am hoping to achieve a clear, focused and confident cooking style. I hope to expand my palate and my understanding of flavours. I am looking forward to being pushed and to fulfilling my true potential. In the last two years I have been somewhat unsure of where I fit into the world and the spaces around me. Through this process I am hoping to create a better understanding of my place and my contribution to society. I am looking forward to being surrounded by a community of people who share the same passion and drive for food as I do.

4. Explain what you are prepared to give of yourself.

In the years I have been out of school I have explored parts of the world and different avenues around me. That time allowed me to try new things and experiment, and I feel that because of that I can now enter this chapter of my life with focus and determination. As I have spent time discovering where my true passion lies, I am prepared to give every bit of my curiosity, drive, time, determination and creativity to this journey.

5. What is your long-term goal?

Rather than a goal of where I want to be and in what time frame, my long-term goal is ideologies, which I hope will strengthen during my career. I have so much undiscovered territory in the culinary world that I cannot make an informed decision right now as to exactly where I want to be and when. I will be able to create more concrete goals as my studying and exposure grows. I do, however, have goals to continue fueling my creativity throughout my career, and to bring delight to those around me. I have goals to travel and explore alternative food and eating cultures abroad.

6. In how many years do you hope to achieve this?

My goals and ideologies outlined in the above question are lifelong goals I wish to achieve throughout my career. They are goals that can be expanded on in the years ahead of me.

7. Are you aware that the pressure you’ll be placed under during the course will help you achieve your goal? Elaborate on your ability to cope with pressure.

I am a determined and strong-minded person and I believe these qualities will be an advantage when I am placed under pressure. During my year in America, I was placed in stressful situations that put me under lots of pressure. As opposed to shying away from the stress and the pressure and fleeing back home, I pushed myself beyond what I thought I was able to endure. I believe the strength and fierce determination I have developed will lend themselves to helping me cope with the pressure during this course.

8. Do you shy away from hard work? Elaborate on your answer.

I have never been a person that shies away from hard work. I am a proud person and I also believe I am somewhat of a perfectionist. If I am involved in something that I am truly passionate about, I will not rest until it reaches the standards that I have set for myself. An example of my dedication outside food would be art. During my years studying art, I would spend countless hours in the studio - long after my peers had left. This is an example of how I worked hard to make myself proud, because it was something that I was passionate about.

9. Are you willing to perform all tasks related to the course – even if you consider the task menial? Give the reason for your answer.

Absolutely. I believe there is always something to be learned from every task no matter how menial. I also believe that you can only appreciate the work that goes into something when you have performed all the tasks related to it.

10. Are you aware that the hospitality industry requires you to work on weekends and public holidays while guests ‘play’? Comment on this.

I have worked as a waitress for the last seven years. I was at school and studying during this time so the only opportunity I had available to work was late nights, public holidays, weekends, and holidays. I am no stranger to the hospitality industry and the hours.

11. Who is your favourite international ‘foodie’?

Nigella Lawson. I am in awe of her grace and elegance, as well as her homely, warm, and wholesome attitude towards food. I admire her rustic-and-hearty cooking style. She is a woman who I believe oozes passion and joy for her craft and I find that very infectious and inspiring.

12. If food had a personality, what dish would be most like you – and why?

Lemon meringue pie. I am a gentle, affectionate, and sensitive person which, I believe, is represented in the light, fluffy meringue. But I am also vibrant, joyful, passionate, and full of fire, which is mirrored in the lemon curd.

13. Where were you born and raised?

In Hilton, KwaZulu-Natal, no more than 5 kms from Jackie Cameron School of Food & Wine.

14. Apart from food what hobbies do you enjoy?

I am enthusiastic about art - whether it be drawing, admiring art, scrapbooking, or redecorating my room. I appreciate that creative outlet. I have also spent lots of time practicing mindfulness. Although I do not always get it right, I try to focus on bringing the practices of living in the moment into my daily life, as well as focusing on the spaces I create for myself. I also enjoy spending my free time reading. I like the way books transport me out of my own head and into completely different worlds far removed from my own.

15. What dish do find least inspiring? Explain the reason.

Cottage pie. No matter how much, or little, you add to, or take away from, it - or how valiantly you try to improve its existing mushy texture - it is always just as boring and bland as it started out.

16. Name four celebrities you’d like to have at your dinner table. Explain why.

Bear Grylls: As a fellow outdoors enthusiast, Bear, to me, is the most fascinating adventurer. I would love the opportunity to hear his incredible stories first-hand. I admire his down to earth, what-you-see-is-what-you-get aura.
Poh Ling Yeow (Masterchef AU): Poh’s energy about food and life is infectious. She is a creative thinker, who can laugh at herself and her situation, which I admire. She has taught me a lot about being unashamedly yourself.
Frida Kahlo: The more I learn about Kahlo the more curious I get. She is a reminder to think freely and to never be afraid to question the world we live in and our society - or to do things a little differently.
Dalai Lama: I have a deep interest in Buddhism, and I aim to learn more about living more presently and peacefully - and with a better understanding of the space around us and around others.

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